Tornado Scrambled Egg

Tornado eggs are just one part of a Korean street food called a tornado omurice, where a whirlwind of scrambled egg is placed over a mound of rice, and surrounded with curry, but the technique can also be used to make fancy scrambled eggs. Another person said it is originally Japanese from a few years ago called "Dressed omurice". The only thing the Korean restaurant did was change the name Tornado Omelette.

One English website suggested serving the eggs on a toasted English muffin, or you could add toast on the side. The eggs are traditionally shaped using chopsticks, but I found one YouTube video where they used a spatula to shape them instead, which may be easier.

One website said: I tried this technique with two, three, and four beaten eggs, and found three eggs to be the sweet spot [she tried making them with chopsticks]. Two eggs created too thin of an omelette that tore when I used the chopsticks [use a smaller pan], and four eggs created too tall of a swirl. It may have just been that by the time I started adding water I was getting better at the technique, but I found the eggs had less tendency to tear with the addition of a splash of water [or cream]. She also said to make sure the oil was very hot before adding the eggs so that the bottom of the eggs set up.] When you pour in the eggs, the edges should immediately begin to set and the center should begin to bubble. Then lower the heat before shaping?

2 large eggs
1 Tbsp. heavy cream
salt, pepper
1 Tbsp. sunflower oil or butter
toasted muffin and watercress (optional), to serve

A non-stick pan will help the eggs glide and twist with ease. A large surface area will cause the eggs to spread out and they will be hard to twist into a bundle. An 8" non-stick skillet for 2 egg omelets and a 9.75" non-stick skillet for 3 egg omelets is recommended.

Beat the egg and cream together until completely mixed, then season with salt and pepper. Heat the oil or butter in a small non-stick frying pan or omelette pan over a medium heat. Do not let the butter brown or it will brown the eggs. Pour in the egg mixture and wait 30 secs for the bottom to set.

If your oil is hot enough, the beaten eggs should set right away, particularly the edges. Soon after that, the center should start to bubble.

At this point, if using a spatula, scrap the spatula through the eggs from one edge to the other. Starting to the right of the folds in the eggs, twist the egg from the edge of the pan around to start forming the rose shape. Raw egg will flow from the top of the egg into the pan. Continue around the edge of the pan in the same way until the egg forms a completed rose or "tornado". Leave for 15 - 30 secs more to set. Slide the omelet out of your pan. Don’t worry about the eggs looking runny. With the heat, they’ll still continue to cook.

       

If using chopsticks: Using the chopsticks, drag two opposite sides of the omelette to the center of your pan. The chopesticks should not meet in the center, but be slightly off center so they are starting to form the rose or tornado. Rotate the chopsticks with one hand and use the other hand to rotate the skillet. Don’t let the chopsticks get too close to each other. As much as possible, keep them an inch apart. Continue swirling as long as possible. Once the eggs stop swirling, slide the omelet out of your pan. Don’t worry about the eggs looking runny. With the heat, they’ll still continue to cook.